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Now that the Halloween decor is put away it's time to focus on the countdown to Thanksgiving. As usual, each week leading up to the feast I'll be sharing recipe ideas in various categories.
Let's begin with appetizers and first courses because chances are good that guests will arrive hungry and find that dinner may be a while. A few starters will take the edge off their hunger.
Soup is a popular choice (and a good reason to bring out that beautiful but seldom-used soup tureen.) Fill it with creamy lemon and sherry scented Crab Soup. It's so simple, and oh so good.
If savory tidbits are your starter preference, Pesto Cheesecake is sure to wow the crowd. This elegant yet easy appetizer gets much of its deliciousness from purchased pesto sauce. Prepare and bake the night before and this layered showstopper is ready to serve with crackers whenever you are.
Mushroom Tarts, baked in mini-muffin pans, are the perfect size for nibbling. Toast "cups" hold a creamy filling of mushroom, green onion and seasonings and are topped with fresh Parmesan cheese and baked to perfection. Who wouldn't enjoy several of these delectable morsels before the meal?
Please check in next week for more Thanksgiving menu ideas.
Crab Soup
(Simple and delicious.)
2 T. butter
3 T. flour
3 cups milk
1/4 tsp. freshly grated nutmeg
1/4 tsp. paprika
Salt to taste
Freshly ground black pepper
1/8 tsp. cayenne pepper
2 cups crabmeat, picked-over
10 lemon slices
1/4 cup sherry
Directions: Melt the butter in a large saucepan and add the flour, stirring with whisk. Add the milk, whisking rapidly. Cook, stirring constantly until thickened and smooth.
Stir in the seasonings. Add the crabmeat, stirring gently and bring just to a boil. Add the lemon slices and sherry. Serve immediately. Serves 6 to 8.
Mushroom Tarts
24 slices white bread
1/4 cup butter, melted
1/4 cup minced green onions
1/4 cup butter
1/2- pound fresh mushrooms, finely chopped
2 T. all-purpose flour
1 cup whipping cream
1 T. plus 1 1/2 tsps. minced fresh chives
1 T. minced fresh parsley
1/2 tsp. salt
1/2 tsp. lemon juice
1/8 tsp. ground red pepper
Grated fresh Parmesan cheese
Directions: Cut a 3-inch circle from each slice of bread, using a 3-inch biscuit cutter. Brush miniature muffin pans with melted butter. Gently fit bread rounds into miniature muffin pans, forming cups. Brush bread with remaining melted butter. Bake in 400-degree F. oven for 10 minutes or until lightly browned. Let cool in pan.
In heavy skillet saute green onions in 1/4 cup butter, about 1 minute. Stir in mushrooms and cook, uncovered, 10 minutes. Remove from heat and stir in flour. Gradually stir in whipping cream. Bring mixture to a boil over medium heat; cook 1 minute or until mixture is thickened and bubbly. Remove from heat and stir in chives, parsley, salt, lemon juice and ground red pepper.
Spoon mixture into toast cups. Sprinkle with Parmesan. Bake in 350-degree F. oven 10 minutes, or until cheese is light golden brown. Remove from muffin pans. Makes 24.
Pesto Cheesecake
(Make this starter the day before.)
1 T. butter, room temperature
1/4 cup fine dry breadcrumbs
1/2 cup plus 2 T. freshly grated Parmesan cheese
2 (8-ounce) packages cream cheese, softened
1 cup ricotta cheese
1/4 tsp. salt
1/8 tsp. cayenne pepper
3 large eggs
1/2 cup purchased pesto sauce
1/4 cup pine nuts
Fresh basil sprigs
Crackers
Directions: Preheat oven to 325-degrees F. Rub 1 tablespoon butter over bottom and up sides of 9-inch springform pan. Mix breadcrumbs with 2 tablespoons Parmesan cheese. Coat pan with crumb mixture.
With electric mixer, beat cream cheese, ricotta, remaining Parmesan, salt and cayenne pepper in large bowl until light. Add eggs, one at a time, beating well after each addition. Transfer half of the mixture to medium bowl. Mix pesto into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon the plain mixture over and smooth top. Sprinkle with pine nuts. Bake until center no longer moves when pan is shaken, about 45 minutes. Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.
To release from pan run a small sharp knife around pan sides. Release pan sides from cheesecake and transfer to a platter. Garnish with fresh basil sprigs. Surround with crackers. Serves 18.